Irish Whiskey–Glazed Venison with Caramelized Onions & Herb Potatoes

Ingredients

For the Venison

• 1 lb venison loin or venison steak, sliced into medallions

• 2 tbsp Irish whiskey

• 1 tbsp Dijon mustard

• 2 cloves garlic, minced

• 1 tbsp butter

• 1 tbsp olive oil

• Salt and freshly cracked black pepper

• 1 tsp fresh thyme leaves

For the Caramelized Onions

• 2 large yellow onions, thinly sliced

• 1 tbsp butter

• 1 tsp brown sugar

• Pinch of sea salt

For the Herb Potatoes

• 2 cups baby potatoes, halved

• 1 tbsp olive oil

• 1 tsp chopped parsley

• ½ tsp rosemary, finely chopped

• Salt and pepper to taste

Instructions

1. Prepare the Potatoes

1. Preheat the Nutri-Stahl Large Skillet over medium heat.

2. Add olive oil and halved baby potatoes cut-side down.

3. Cook for 8–10 minutes, turning occasionally until golden and tender.

4. Season with parsley, rosemary, salt, and pepper.

5. Remove from skillet and set aside.

2. Caramelize the Onions

1. In the same skillet, melt butter over low to medium heat.

2. Add sliced onions and a pinch of salt.

3. Cook slowly for 12–15 minutes, stirring occasionally until deeply golden.

4. Sprinkle with brown sugar and cook another 2 minutes for sweetness.

5. Remove and reserve with the potatoes.

3. Sear the Venison

1. Increase skillet heat to medium-high.

2. Add olive oil and butter.

3. Season venison with salt, pepper, and thyme.

4. Sear medallions for 2–3 minutes per side until browned but still tender.

4. Make the Whiskey Glaze

1. Reduce heat to medium.

2. Add garlic and sauté for 30 seconds.

3. Pour in Irish whiskey and Dijon mustard, gently stirring to deglaze the skillet.

4. Simmer for 2–3 minutes until slightly thickened.

5. Combine & Finish

1. Return the potatoes and onions to the skillet.

2. Toss gently to coat everything in the whiskey glaze.

3. Cook for another 1–2 minutes until heated through.